Parathas are a bread dish originating from the Indian subcontinent; one of the most popular breakfast dishes throughout western, central and northern regions of India as well as in Pakistan. This recipe uses the most popular filling – Potatoes. Aloo Parathas are perfect for a weekend breakfast or brunch.
Category: Stuffed Foods
Apam balik is a type of pancake from Malaysia. Apam Balik is usually sold at specialist roadside stalls throughout Malaysia. This version is for the original recipe which is quite a thick batter. Make your own adjustments to the recipe ingredients, including the fillings as you go.
Arancini are usually filled with ragù (meat sauce), tomato sauce, mozzarella, and/or peas. There are a number of local variants that differ in fillings and shape. The name derives from the food’s shape and colour, which is reminiscent of an orange (the Italian word for orange is arancia, and arancina means little orange).
Bichak is a stuffed baked tricornered appetiser served in Jewish (Kosher), Afghan, Middle Eastern, and Moroccan cuisine. It is often served during tea or coffee hour. Bichak can be stuffed with pumpkin and jam for a sweet taste, or meat and cheese for a savoury addition to a lunch. Bichak are also popular because they can be prepared in large quantities.
Stuffed Capsicum are found in many cuisines, each having a different filling making them distinct to each. This version is the Persian-style.
Prawns, octopus, and rice are a perfectly combined filling in these enchiladas, served with a spicy mole sauce.
These mussels, midye dolma are stuffed with seasoned rice and served in their shells with a lemon wedge. They’re a true street food in Istanbul, peddled from little stands—usually lined up like shiny black-and-yellow beacons on well-traveled sokaks — by industrious young men.